Lemongrass Pork with Vietnamese Table Salad

Great for a summer party, this recipe doubles easily, and most of the elements can be done ahead. "This dish exemplifies the lively and engaging nature of the Vietnamese table," says Mai Pham, "the ritual of wrapping meats in crisp lettuce with fresh herbs, then dipping them into a zesty sauce." Provide each person with a little bowl of sauce, as well as the usual plate to make assembly easier.

Preparation

For dipping sauce:
Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)

For pork:
Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.

For salad and noodles:
Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)

Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.

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Recent Review

Wow! This was outstanding. In particular, the lemongrass marinade was simple to make but filled with flavor. Can't wait to try it on chicken also. The table salad can be just about anything you have in the house. I skipped the noodles, used mango instead of pineapple... I would just make sure to have at least the mint and basil. Dipping sauce was great... easy and would also be great for a crowd - a la taco bar!